In a large saucepan, fry the ginger, garlic, onion, rosemary and apricots with the spices in extra virgin olive oil on a medium heat until the onions are soft and fragrant.
Add the shredded lamb.
Add the tinned tomatoes and mix well. Season to taste with salt and pepper.
Spoon the filling into 3 or 4 small pie dishes or 1 big dish.
Cut the puff pastry into shapes that are the same size as the pie dishes.
Place the puff pastry on top of the filled pie dishes, pressing down on the sides.
Brush with the egg wash and bake the pies for 20-35 minutes, until the crust turns golden brown in colour.